Apple croutons (infrared dehydrator L'equip IR-D5)

Category: Culinary recipes
Apple croutons (infrared dehydrator L'equip IR-D5)

Ingredients

Applesauce 1075 g
Granulated sugar 250 g
Egg white 20 g

Cooking method

  • Apple croutons (infrared dehydrator L'equip IR-D5)
  • Apple croutons (infrared dehydrator L'equip IR-D5)Bake apples in the oven at 240 degrees.
  • Apple croutons (infrared dehydrator L'equip IR-D5) Rub the mass through a sieve and cool to a temperature of 10-15 degrees.
  • Apple croutons (infrared dehydrator L'equip IR-D5)Beat the applesauce for 10 minutes on a high speed mixer without sugar or protein. Then add sugar and half of the whipped protein. Beat for another 5 minutes at medium mixer speed. Then add the remaining whipped protein and beat for another 10 minutes at medium mixer speed.
  • Apple croutons (infrared dehydrator L'equip IR-D5)Put the resulting mass on pallets, level it and put it in the dryer at 70 degrees, for 30 hours, "sun" function.
  • Apple croutons (infrared dehydrator L'equip IR-D5)At the end of the time, carefully remove the sheets from the pallets, free them from paper and allow to cool, cut into strips and then into cubes.
  • Apple croutons (infrared dehydrator L'equip IR-D5)Spread the blocks on pallets and put on a secondary drying for 24 hours, at a temperature of 70 degrees, "sun" function.
  • Apple croutons (infrared dehydrator L'equip IR-D5)After drying, place on parchment paper, let cool well and put in an airtight container, re-lining with baking paper.
  • Apple croutons (infrared dehydrator L'equip IR-D5)

The dish is designed for

500 g

Time for preparing:

54 hours

Cooking program:

Dryer

Note

The technology of making "Belevsky Khrustov" is taken as a basis with minor changes.
Technology.

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Silyavka
I'm the first for crackers
zvezda
Kill ... but we will definitely do it !!
Galya, thank you very much for the next "crazy"
gawala
Quote: zvezda
but we will definitely do it !!
Ol, be sure to beat the mass without sugar and protein first, it's just a must. The mass turns out to be completely different from this method of whipping. More dense, not saturated with air. And be sure to dry it twice. Long from 24-30 hours the first time and from 24 to 48 hours the second. But look at the little blocks .. how they are .. All the same, we do not have industrial production. Technology is tailored to fit your home realities.
zvezda
Galina, I whisk with sugar, but I will definitely try as you say! I only retreat from the author later, but for the first time everything is strict !!
I have a maximum time in Travola-19: 30, and how much do you have ??
gawala
Quote: zvezda
I whisk with sugar, but I will definitely try as you say! I only retreat from the author later, but for the first time everything is strict !!
I have a maximum time in Travola-19: 30, and how much do you have ??
Ol, this is not invented by me, it is written in the technology. First without sugar, then with sugar and half of the protein, and then the remaining protein. trust me, you'll be surprised at the difference. You don't need to try anything, just for crackers. Everything will go wrong there by itself. If your mixer can work longer than the time specified by me, then beat longer. my mixer overheated at 20 minutes and stopped. In total, everything was whipped for 25 minutes. I wanted to beat it up longer. But in general, the mass was excellent.
How much, how much? 99 hours .. The dryer, you see how sophisticated it is.
Ljna
Quote: gawala
at 70 degrees, at 30 o'clock, the "sun" function.
Pebble, you can do without the "sun" or not?
gawala
Quote: Ljna
, You can do without the "sun" or not?
Zhen, of course you can. Well, just as they say, there is something to "shine", which is not to try.
Your dryer gives 70 deg. Well, there will be no infrarot, so what? The main thing is to endure temporary distress. from 24 to 30 hours the first drying and from 24 to 48 hours the second.
Longina
Galina, my immense gratitude! So what, what a long time. But it's delicious !!! I don’t know how it will go, but I’ll TRY it!
gawala
Quote: Longina
But it's delicious!
Yes, very nice. They turned out so tough. They do not break in the hands, do not crumble. Break it in half, you have to make an effort.
Lyusenka
gawala, Galina, this is beauty!
Olga 61
Quote: Lyusenka

gawala, Galina, this is beauty!
And how to eat them if they are tough? Or I misunderstood. And the function of the sun, there is about at least some temperature, if you set it on idle, is it a lot or a little?
gawala
Quote: OLGA 62
And how to eat them if they are tough?
When they enter the mouth, they melt there.
Quote: OLGA 62
And the function of the sun, there is about at least some temperature, if you set it on idle, is it a lot or a little?
Teiperatura + 70 deg. The dryer does not give more. Most likely there is no difference. I just have a dryer in which I wanted to make these croutons. I don't think they use infrared dryers in production.
Olga 61
Quote: gawala
When they enter your mouth, they melt there

Then you need to do it urgently. Only I don't have such a mixer. There is a usual one, will it work with him? All the same, beat for 20 minutes, or say goodbye to this idea?
gawala
Quote: OLGA 62
Only I don't have such a mixer. There is a usual one, will it work with him? All the same, beat for 20 minutes, or say goodbye to this idea?
I think that you should not say goodbye to the idea, but try to beat the mass with what you have. I just wanted to do it like in the original technology. It says that you need to beat for 45 minutes. And another 45 minutes .. My processor stopped itself after 20 minutes. But the mass was beaten very well. After all, there are other churning machines on production, where can I compete with them ..
Olga 61
Then I'll try, I just want to try it from mashed apples, I'm now whitening in a slow cooker. So I'll try, whether it works or not. Just the dryer is resting. Take a break for her. I have trays for marshmallows, can I dry them in them, or better on paper, does it go well? Do I need to coat the sheets or will it go like this?
gawala
Quote: OLGA 62
Then I'll try, I just want to try it from mashed apples, I'm now whitening in a slow cooker. So I'll try, whether it works or not. Just the dryer is resting. Take a break for her. I have trays for marshmallows, can I dry them in them, or better on paper, does it go well? Do I need to coat the sheets or will it go like this?
Olga, if Belevskaya marshmallow is obtained from boiled apples, frozen, then crackers should also be obtained from the mass boiled in a slow cooker. Well, at the same time, tell me what happened.
Dry on paper, do not risk drying on trays, it may stick, which cannot be removed later. If the paper does not want to voluntarily leave, slightly sprinkle it with some water and everything will go well. I never grease paper, and I don't really understand why to grease it .. Everything will rest perfectly, and it won't go away, water will help us. I also don't always have good paper, well, nothing, I carefully use a knife to take it off piece by piece .. Last time I bought cheap paper, but it turned out to be so gorgeous, rushed off and bought it again. So you can't guess, the dear one can hardly dream, and the cheap one leaves a whole sheet at a time.
Jeanne44
Galina, good afternoon! They gave me apples with barrels, there are some worms. Can you cut them out and bake apples into slices?
gawala
Quote: Jeanne44
They gave me apples with barrels, there are some worms. Can you cut them and bake apples in slices?
Of course you can ... In production, they definitely do not bother with worms and barrels, they bake what they have. Well, we will cut it, clean it, cut it out and make it for ourselves .. True, it's delicious. Lay themselves in baking paper and a cake container. They rumble, everything is dry, nothing is soaked. My husband said that we still have to do .. True, these have not yet been eaten, well, in reserve. Now I’ll make a marshmallow and think about crackers. I will improve what was invented before me ..
Jeanne44
Quote: gawala
I will improve what was invented before me ..
We are waiting for new recipes! Thank you!
gawala
Quote: Jeanne44
We are waiting for new recipes! Thank you!
Yes, not at all ..
Olga 61
gawala,
Thank you very much! I will definitely do it, only later. now stocks, blanks. All in the hole. In winter I will have fun.And you can see the paper somehow, but now I also need ... I need
gawala
Quote: OLGA 62
And you can see the paper somehow, but now I also need ... I need
I do not know if there is a Clever company in the Russian Federation -
🔗
Olga 61
Quote: gawala

I do not know if there is a Clever company in the Russian Federation -
🔗
Thank you. Well, we will try. I was asked for linen paper. I think it will definitely fly off from her.
gawala
Quote: OLGA 62
I was asked for linen paper. I think it will definitely fly off from her.
Maybe I have the same? We must at least translate what is written on the packaging ..
Ljna
Croutons are dried or not croutons something is dried, however long
And maybe there are no apples in the course went 3l jar of mashed potatoes I'm sorry tick
4 trays came out and a couple of sts remained. l mass, smeared it and also in the dryer, it turned out an apple tube was tasty, but not enough
Apple croutons (infrared dehydrator L'equip IR-D5)
Photo turned over

Apple croutons (infrared dehydrator L'equip IR-D5)
gawala
Quote: Ljna
something is drying, however long
How long is it?
Quote: Ljna
Check mark sorry
What do I have to do with it?
Quote: Ljna
it turned out to be an apple tube
Zhen, this is a new word in the preparation of rusks.
Ljna
Quote: gawala
How long is it?
by time)
gawala
Quote: Ljna
by time)
Do you want some biscuits? Be patient !. Read the technology .. the process is not fast ..

Small addition. The husband asked for crackers, but did not eat them right away and they stood on the table for three hours. Now he reported to me that the croutons are crunchy, but already slightly soft. I mean that in the air they still become slightly soft. So this is a normal process.

Quote: Ljna
4 trays out
Zhen in my photos had mashed potatoes and a half pallets and see how many crackers. you have 4 pallets. There will be a lot of sukharkov ..

Quote: Ljna
by time)
I understand that on time. How long does it take?
Svetlana777
Galina, Help, need a consultation. What I did: yesterday I took up these croutons, in the presence of peach puree, local plums and apricot, bought apples, but did not calculate, not enough, whipped, you can say 50/50. 3rd place peaches, 2nd apricots, and our local plum killed on the spot whipped up 600-650 g of the mixture, There is no protective cover on the kitschen, I was sick of being sprinkled, so I threw a towel on top, at the end of whipping with a plum I take off the fabulously airy mass, dense, in general, elegant, such that almost 2 trays were enough. Because of this, I had to change the dryer, I counted on 6 trays, it turned out 7 and already in the process of drying the trays had to be rearranged into a large dryer - maybe it broke the technology here? (like a biscuit you can't touch) in general, run to check in the morning, and all the layers, without exception, settled down, if from my apples they decreased by 1 cm in the end were higher than 1.5 cm, then here. and half cm no, where did it go 2 layers pulled out dried up to a biscuit, but I can’t cut them anyway, they just crumble or break at random, delicious, an infection, but do something that I put in a bag with them, they may lie down and then slice? and then finish drying
gawala
Quote: Svetlana777
puree of peach, local plum and apricot, bought apples, but did not calculate, not enough, whipped, you can say 50/50. 3rd place peaches, 2nd apricots, and our local plum killed on the spot, whipped 600-650 grams of the mixture
There weren't enough apples? Supplements of 200g per 850g of applesauce, in my opinion, should be.
Quote: Svetlana777
the mass is fabulously airy, dense in general, chic
How did you beat first without sugar, and then sugar, half of the protein, and then the remaining protein, or, as with a marshmallow?
In my opinion, the mass for marshmallow and whipped mass for crackers are different from each other. For pastilles, it is airy, and for crackers, dense. On my apples, just such a mass is obtained.

Quote: Svetlana777
I had to move it to a large dryer - maybe I broke the technology here?
No I do not think so.
Quote: Svetlana777
I just can't cut them, they just crumble or break at random, tasty, contagion, but do something that I put in a bag with them, maybe they will lie down and then cut?
Maybe it's better to put them at 53 degrees, they will become soft and then you will thin out and continue to do it?
Svetlana777
Quote: gawala
There weren't enough apples? Supplements of 200g per 850g of applesauce, in my opinion, should be.
you understand correctly, I thought the main thing was to beat well, if I made the marshmallow with additives, then I would know how she would behave, read it, but until you check it yourself, then alas ... you hope that it will carry it through and everything will be fine exactly I have, but no. But now I will know what and how.
Quote: gawala
Maybe it's better to put them at 53 degrees, they will become soft and then you will thin out and continue to do it?
late, they didn’t give me rest, walked around the bush, took out with a knife with a file for cakes, sawed off the basting, then chopped with a big santoku knife, a lot of crumbs, a lot of scrap, a lot of scary-shaped crackers, a lot of decent blocks, threw it on to dry, but the truth is not I know what to dry if they are already rusks.
Probably I will try once from apples alone, if I get it at a normal price, purely for an experiment and I will not do more - fuss more than with marshmallow, but they crack 100 times faster
Thank you for the consultation and detailed chic MK
gawala
Quote: Svetlana777
if I made marshmallow with additives,
Svetlana, I advise everyone to first fill their hand only on apples, and only then move on to additives. A lot more depends on the apples themselves, juicy, dry, sweet, sour. Different apples produce different results.
Now I have a piece of marshmallow made from very dry apples, there is no juice from the word at all, I added pear puree, but it did not help. In general, it was made for crackers, they dry dry, but the marshmallow .. Plus, I also put it on infrarot, in short, this is a definite experience and once again made sure that the marshmallow should be done only on the "shadow" function and not on the function " the sun". In general, in the subject of marshmallows, I will show you a photo, a mass and the result of how not to do it .. well, a piece of marshmallow is a four-piece.

Unripe apples and some pear puree and pear juice.
Very thick applesauce and was whipped into a very dense mass.
The photo of mashed potatoes is the same as in the pastel theme. It was made "from one barrel" and marshmallow and croutons.
Apple croutons (infrared dehydrator L'equip IR-D5)
Apple croutons (infrared dehydrator L'equip IR-D5)

But the result of the croutons was very pleasing. Straight crackers, crackers.

Apple croutons (infrared dehydrator L'equip IR-D5)

I would not recommend making croutons in silicone molds.
The mass dries out very much and very thin croutons are obtained.

Apple croutons (infrared dehydrator L'equip IR-D5)

Apple croutons (infrared dehydrator L'equip IR-D5)

Apple croutons (infrared dehydrator L'equip IR-D5)

Apple croutons (infrared dehydrator L'equip IR-D5)

Apple croutons (infrared dehydrator L'equip IR-D5)
Ljna
Here are mine from winter preparation, mashed potatoes with sugar
It did not work to cut, they dried out strongly, broke, poured it into the jar and under the vacuum lid. I don't eat mashed potatoes, the lomanka went well
Apple croutons (infrared dehydrator L'equip IR-D5)
Svetlana777
Quote: Ljna
It did not work to cut, they dried out strongly, broke, poured it into the jar and under the vacuum lid.
write later how they are doing. I’ll say about my own, they dried out too and didn’t cut - I wrote above, I didn’t break the rest. 1 sheet I cut into 4 parts I thought I would miss it, but take it and loosen it up, those that we managed to cut and shred in the dryer were also moistened (oh, I had to wait and everything would cut beautifully, I think it was possible to take dry sheets without cutting to throw them into the dryer, they would warm up and soften, and then carefully cut and then dry further) I just removed the slices into a container yesterday, a decent cut into another and vacuumized them, I opened them without vacuum today - crackers rusks, delicious BUT !!! quickly consumed e (a friend went for a coffee and we crunched, we came to the conclusion that consumption / eating is many times greater than the marshmallow)
gawala
Quote: Svetlana777
it was possible to take dry sheets without cutting and throw them into the dryer, they would warm up and soften, and then carefully cut and then dry them further
Only this must be done very quickly, they cool down rapidly. You can draw on the dry sheets with a file-knife, outline the lines, and then the sheet will be warm and quickly cut everything.
When I did them for the first time, after 24 hours the layer was very dense, but it was not overdried, when pressed, the fingers left a light mark. And then I went to cut it, everything inside was very well dried, everything was cut well too.
I think it was the whipping method that influenced the final result. First without sugar, then sugar and half of the protein, and then the rest of the protein.The mass was really different, I have something to compare with.

Quote: Svetlana777
quickly absorbed fats (a friend went for a coffee and we crunched, we came to the conclusion that consumption / eating is many times greater than the marshmallow)
Pastila for social events, and gossip with a girlfriend ..
Longina
I also made these, or maybe not quite these croutons. I did not adhere to the recipe, I just did not intend to smear the marshmallow and decided to cut it into crackers. All did not fit into the jar and those that remained became soft. Well, we didn't agree that way ... I put them in a microwave plate and dried them there for a short time, literally 1 minute. They got so crunchy, wow! I immediately put it in an airtight container. Now I think, go to visit a friend or not take risks, otherwise she will not get it.
gawala
A week has passed since the preparation of the first croutons. The taste has become even more intense, apple-apple.
and still crispy.
Jeanne44
Delicious food turned out! But when she began to cut, the marshmallow began to crumble. I did everything according to technology. Dried at 70 degrees. Dehydrator Ourson. The mass has not lost much in volume. Maybe it was necessary to make a thicker layer? Do I need to continue drying further? Although after cutting the marshmallow stuck to the knife. Cut with a ribbed bread knife.




Here is a photo:
Apple croutons (infrared dehydrator L'equip IR-D5)
gawala
Quote: Jeanne44
Do I need to continue drying further? Although after cutting the marshmallow stuck to the knife.
Jeanne, have you dried twice? Should not stick to the knife. My layer turned out to be dense, slightly springy, cut into pieces and put it back in the dryer for 24 hours. Everything rattled, crunched, did not stick, there was nothing to stick to, everything was in blocks.

Quote: Jeanne44
The mass has not lost much in volume. Maybe it was necessary to make a thicker layer?
I think that it is this method of whipping that gives a dense mass that almost does not lose in volume. I was also very surprised when I saw the layer after the first drying. Almost nothing is lost .. Do not make it thicker, it will dry for a very long time, your sushika probably is not designed for 99 hours of continuous work, like mine.
Jeanne44
Quote: gawala

Jeanne, have you dried twice?
Now I set it to dry for the second time. Although after the first time the marshmallow did not stick, did not spring, was brittle. It was impossible to cut evenly, there were cracks from the knife in different directions. Nothing stuck to the knife. Just a little marshmallow remained on the edge of the knife, it stuck. But a little.
gawala
Quote: Jeanne44
Now I set it to dry for the second time.
If you want to get exactly crackers, then dry twice. Look at the technology under the sploer.
Jeanne44
Dried, as the recipe says: 30 hours. After reading the comments, it turns out that the warm pastille had to be cut, then it is more elastic? It was just that there was no time for the day. It is a pity that I missed this moment. But even now the crackers are crisp and clear. Probably 24 hours I will not dry the second time. Or do it like in the recipe?




Quote: gawala

If you want to get exactly crackers, then dry twice. Look under the sploer technology.

You just write that after the first drying, the pastille is dense, elastic. And mine is fragile. So I thought I was dry.
gawala
Quote: Jeanne44
even now sonorous-crispy. Probably 24 hours I will not dry the second time. Or do it like in the recipe?
You have got a semi-finished product. Follow the recipe and see the difference. They are voiced for a couple of hours, and then they begin to soften. I have been lying for a long time and so crunched and crunchy, dried 2 times.

Quote: Jeanne44
You just write that after the first drying, the pastille is dense, elastic. And mine is fragile.
Well, we all have so different dryers .. But let it be brittle anyway, try to dry it again. Or so, leave a piece dried once, and dry the rest a second time and then compare.
Jeanne44
Quote: gawala
But still, let it be brittle, try to dry it again
Galina, thank you for your patience and clarification! Convinced. I will do as expected. In general, I am a supporter of what needs to be done, as in the recipe. Confused by the brittle consistency.The croutons are wonderful! It's hard to stop! I ate all the crumbs and small parts.
Svetlana777
can I shake it, Jeanne, I also had the same ones, brittle and cracked, etc. while I was cutting everything I was worn out, threw them into the dryer for the second stage, take them and become soft (for myself, I concluded that the cakes will cool down, throw them back into the dryer, maybe on the floor hours, until I can’t say for sure, they will heat up and become soft, then pull it out, cut it beautifully and no longer completely dry it. I left the layer alone that I could not cut, I thought I would miss and make a regular one, so it became soft the next day , those that have dried up some in the container - crunch, some under vacuum - checked too crunch
gawala
Quote: Svetlana777
can i shake
Need to!
Jeanne44
Quote: Svetlana777
I also had the same brittle
Svetlana, thanks for the advice! In the evening I read all the comments, saw yours, and realized that it is better to cut the cakes hot. I'll take into account for the future.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Borkovna
Galina, with a victory for a tasty treat!

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